Soft Ginger Molasses Cookies are rich, sweet, soft, and chewy. A quick roll in coarse sugar gives them their signature look!
Soft Ginger Molasses Cookies
Ginger is a flavor that I’ve grown to love. I didn’t care much for it in my younger years, but I like to think I’m making up for lost time these days. And what better way to enjoy a good dose of ginger than with these Soft Ginger Molasses Cookies?
As the name says, these Soft Ginger Molasses Cookies are wonderfully soft. That wonderful texture is a big part of why I like them so much. They’re one of the softest cookies I’ve ever made. They practically melt in your mouth!
The other flavor represented here is molasses. I feel like molasses can be a love it or hate it ingredient. Honestly, I’m not a huge fan in general. But when it comes to these cookies, I’m all in! It’s what helps give these cookies their bold flavor, and I wouldn’t want to change that in the least.
On their own, the cookies aren’t overly sweet. However, they get rolled in sugar before they’re baked so you’ll get a little burst of sweetness when you bite into them. I like to use a coarse sugar for rolling the cookies. I love the way it looks, and it also incorporates a bit of crunch from the sugar crystals.
To shape the cookies, I first use a scoop for portioning. Then I find it’s easy to roll the dough between my palms to form a ball. Give them a little roll in coarse sugar, and you’re all set. They will spread on their own, but I like to flatten the tops slightly to help give them their shape.
If you’re a fan of spiced treats, then I think you’re going to love these Soft Ginger Molasses Cookies. Both the flavor and the texture are fantastic. A favorite ginger treat, for sure!
More Ginger Treats
Soft Ginger Molasses Cookies
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (170 g) molasses
- 2 ¼ teaspoons baking soda
- 1 teaspoon salt
- 1 ¼ teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 2 large eggs
- 3 ½ cups (420 g) all-purpose flour
- coarse sugar or granulated sugar, for coating the cookies
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
- Add the molasses, baking soda, salt, cinnamon, allspice, and ginger, and mix until combined.
- Add the eggs, and mix well.
- Reduce mixer speed to low. Gradually add the flour, mixing just until combined.
- Using about a tablespoon of dough at a time, roll the dough into balls. Then roll each in coarse sugar.
- Place the cookies on the prepared pans, leaving about 2 & 1/2 inches between them.
- Bake for 10 minutes. The centers should be soft and puffy, but will fall as they cool.
- Cool the cookies on the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
Notes
- Recipe slightly adapted from King Arthur Flour.
2 Comments on “Soft Ginger Molasses Cookies”
Love your recipes. Have tried a few but substituted sugar substitutes since we have diabetes in the family. Turned out great and my family lovesvthem
So glad you like them!